Something you should know about this cherry crumble cake – it is really easy to make it and it is so delicious. You don’t even need a mixer or any other special equipment, just a whisk or even a spoon would work.

You should get a smooth batter with a consistency of yogurt, not very thick but not too loose.

I love the crunchy topping that really adds something special to the cake. This cake has a spirit of contradiction with a soft and fluffy base and crunchy topping, as well as sweet pastry with a bit of sourness that comes from cherries.

Use a fork or your fingers to make crumbs. Try to replace vanilla sugar with a brown sugar like Demerara or Muscovado to add some deep and aromatic flavour.

You can also use frozen or fresh cranberries instead of sour cherries.

Bake at 170C for ~1h 15 min or a bit longer depending on your oven. Then let the cake rest for ~30 mins or an hour before serving. You probably might not be able to resist the magnificent aroma and try to sneak a piece of cake, as I do sometimes!